Ingredients for 4 people
220 g Mammoli of purple potatoes Vitelotte Divine Creazioni Surgital
120 g black Norcia truffle
Black truffle slices to taste
For the sage sauce
100 g white wine
30 g shallot
80 g sage
150 g liquid cream
1 g saffron
Procedure
For the sauce: reduce the white wine with shallot, sage, and saffron; when the wine has completely evaporated, add the cream and reduce by 50%. Strain and keep warm. For the Mammoli: finely chop the truffle and infuse it in a pan with oil and a clove of garlic. Cook the Mammoli in plenty of salted water, drain, and toss them with the truffle away from the heat. On a plate, arrange the sauce forming a thin circle and place the Mammoli a little apart from each other. Complete the dish with slices of black truffle.
Valentino Palmisano
Recipe from Volume III “Young Talents” for Divine Creazioni
Edited by Elsa Mazzolini – La Madia Editore
